Saturday, July 21, 2012

Strawberry/Pecan Meringue Pie


This is an old, old recipe offered up by a forgotten friend, Sharon Davidson, of Stuyvesant Town (NYC) fame.  It has the meringue on the bottom and has been a popular dessert treat in our house for many years.  This recipe was recently requested by a newer friend, Judy.  So here it is (almost verbatim):

In a (copper) bowl beat until stiff three egg whites, gradually adding one cup of sugar and one teaspoon of good vanilla.  Put 24 Ritz crackers, 1/4 teaspoon baking powder, and 1/2 cup of pecans into a blender and pulverize.  Fold this mixture into the egg whites.  Pour into 9 inch greased pie pan and spread into a pie-crust form.  Bake for 30 minutes at 350 degrees F., then cool on a rack.

Core, clean, slice and lightly sugar one pint (or more) of strawberries. Whip 1/2 pint of heavy cream with 2 tablespoons of (demerara) sugar and a splash of framboise (if available, if not, some good rum).  Fold in the strawberries and fill the cooled pie shell.  Place a few saved strawberries on top to decorate.  Refrigerate for at least 3 hours before serving.

Afterwards: My wife now tells me you can substitute more pecans for any or all of the Ritz crackers.

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